11.13.2009

A Day Filled With Friendship, Photohunting, Relaxing and Another Keeper from the Recipe Box


 the smaller sidewalk in front of the house

 Today has been a day I needed! Walking in the rain and taking pictures, sitting by the fire in the gazebo, and sneaking in a nap have been just a few activities Tracy and I both needed as we continue to enjoy her visit. I am revisiting another keeper from the recipe box for dinner tonight. This recipe originally came from Taste of Home, but a friend of mine that caters loves to use this as a dish that can be prepared ahead of time.


Slow-Cooker Enchiladas
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can ( 16 oz.) pinto or kidney beans, rinsed and drained
1 can ( 16 oz.) black beans, rinsed and drained
1 can ( 10 oz.) diced tomatores and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack Cheese
6 flour tortillas ( 6 or 7 inch)
In a skillet cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker,layer 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Tracy getting reacquainted with Shelby in the gazebo

2 comments:

  1. I wonder if that recipe would take leftover turkey. I'm always wondering what to do with it after thanksgiving.

    ReplyDelete
  2. Great idea! I think it would be great with turkey. I never thought of trying it!

    ReplyDelete

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